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Recipe Detail Page
Roasted Squash & Kale Cannelloni with Miso Cream Sauce
Holiday 2014
Using oven-ready cannelloni makes it easy to stuff the filling into the pasta. The white miso in this recipe makes a very luxurious cream sauce.
Serves 4
CANNELLONI
1 medium buttercup squash, about 2 lbs (1 kg)
¼ cup (60 mL) olive oil
1 cup (250 mL) finely chopped onions
1 tbsp (15 mL) chopped garlic
1 large bunch kale, stems and ribs removed, chopped
½ cup (125 mL) finely grated Parmesan
½ tsp (2 mL) salt
Freshly ground pepper
20 oven-ready cannelloni shells, about 6 oz (175 g)
SAUCE
2 tbsp (30 mL) butter
⅓ cup (80 mL) white miso
¼ cup (60 mL) flour
5 cups (1.25 L) hot water
1 cup (250 mL) whipping cream
GARNISH
1 tbsp (15 mL) butter
¾ cup (175 mL) panko bread crumbs
1 tbsp (15 mL) finely chopped parsley
½ cup (125 mL) finely grated Parmesan
1 Preheat oven to 400°F (200°C).
2 Cut squash into quarters and discard seeds. Place on a baking sheet and brush with 1 tbsp (15 mL) oil. Bake for 30 to 35 minutes, or until tender. Remove from oven.
3 Reduce oven temperature to 350°F (180°C).
4 Heat 2 tbsp (30 mL) oil in a large skillet over medium heat. Add onions and cook for 3 minutes, or until soft. Add garlic and cook for 1 more minute. Add kale and cook for 2 minutes, stirring often or until wilted.
5 Spoon squash into pan with kale and stir to combine. Remove from heat and add Parmesan. Season with salt and pepper. Let cool.
6 Grease a 9 x 13-inch (23 x 33-cm) baking dish. Press squash mixture into cannelloni. Place in prepared dish.
7 Melt butter with miso over medium heat. When butter begins to foam, stir in flour and cook for 1 minute. Whisk in 1 cup (250 mL) hot water. Continue whisking in water 1 cup (250 mL) at a time until smooth. Whisk in cream. Bring to a boil and simmer for 2 to 3 minutes or until slightly thickened. Pour sauce over cannelloni, they will be fully covered. Cover with foil and bake for 40 minutes.
8 To make garnish; melt butter in a small frying pan over medium heat. Add bread crumbs and cook until golden, about 5 minutes. Remove from heat and stir in parsley. When cool, stir in Parmesan.
9 Remove foil from cannelloni and top with bread-crumb mixture. Return to oven and cook uncovered for 10 more minutes or until bubbling and golden. Remove from oven and drizzle with remaining olive oil.
Serves 4
